High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1906
Catalogue details

Licence: In copyright

Credit: High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Half a teaspoonful of Sugar. Cayenne, Salt, Mignonette Pepper. Lemon Juice. Half a pint of Cream. Prepare the mussels as for dressed mussels. Melt the butter in a stewpan, add the flour, and mix them well. Pour the fish stock and the liquor from the mussels to the butter and flour; add the parsley stalks, &c. Let it boil, and skim well; then strain, and add the cream and the mussels. Ee-heat without boiling, and serve. Potage aux HuTtres. Ingredients. Three dozen of Oysters. Two Whitings, or one Eel or two Flounders. Parsley Roots. One Carrot. One Stick of Celery. A little Thyme. One Blade of Mace. A few Peppercorns. Two Anchovies. Two ounces of Butter. Two ounces of Flour. Two quarts of White Stock. One gill of Cream and four yolks of Eggs. Lemon Juice, Salt, and Cayenne. Take the eel (or whitings or flounders), cut them up into pieces, arid put them in a stewpan with the stock, parsley, carrot, cleaned and cut up, celery, thyme, mace, peppercorns, anchovies, and